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1
Place first 3 ingredients in a food processor, and pulse 3 times or possibly till coarsely minced.
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2
Set aside.
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3
Line an 8-inch loaf pan with plastic wrap, allowing plastic wrap to extend over the edge of the pan.
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4
Cut cake horizontally into 6 thin slices.
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5
Place 1 cake slice in bottom of pan.
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6
Brush cake slice with 1 Tbs amaretto.
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7
Spread 3 Tbs Boysenberry mix over cake slice; top with another cake slice.
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8
Repeat layers, ending with cake slice (don't put amaretto or possibly Boysenberry mix on top cake layer).
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9
Cover and refrigerate2 hrs.
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10
Place a serving plate upside down on top of pan; invert cake onto plate.
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11
Remove plastic wrap.
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12
Combine yogurt and remaining 1 Tbs amaretto in a small bowl; stir well.
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13
Cut torte crosswise into 8 slices.
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14
Dollop 1-1/2 Tbs yogurt mix onto each slice; sprinkle each with 2 Tbs.
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15
blueberries and 1 teaspoon almonds.
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16
NOTES : A patriotic dessert for the Fourth of July: the cake and the Boysenberries are the red and white strips.
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17
Place the blueberries and nuts in the upper left corner of the slice to represent the stars and the field of blue.
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18
love the cookies.
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19
i will try these.
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20
if i can find my small cutters, i can cut a heart from half the cookies - then sandwich with the cut out cookie on top.
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21
gonna try.
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22
this recipe cause my eye in the make it fresh special issue from ww.
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23
The red and white look scrumptious.
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24
do not need to make it look like the US flag.
